Step-by-Step Guide to Prepare Favorite Gluten Free Chocolate Chip Cookies FUSF

Gluten Free Chocolate Chip Cookies FUSF. Nutrient-Dense, Whole Food Ingredients In Every Product. Browse Baking Mixes, Snacks, And More. Line a half sheet pan with parchment.

Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist — they're gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. In a medium bowl, cream butter and sugar. You can have Gluten Free Chocolate Chip Cookies FUSF using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Gluten Free Chocolate Chip Cookies FUSF

1. It's 1 cup of butter.
2. It's 1 cup of brown sugar, firmly packed.
3. You need 1/2 cup of granulated sugar.
4. You need 2 teaspoons of vanilla extract.
5. It's 1 teaspoon of kosher salt.
6. You need 2 of large eggs.
7. It's 1 2/3 cups of gluten-free flour blend.
8. It's 1/2 cup of rice flour.
9. You need 1/4 cup of oat bran.
10. Prepare 1 teaspoon of baking powder.
11. You need 1 teaspoon of baking soda.
12. Prepare 1 1/2 cups of chocolate chips.

Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too.

Gluten Free Chocolate Chip Cookies FUSF instructions

1. Preheat the oven to 350°F. Line a half sheet pan with parchment..
2. In stand mixer on medium, beat the butter, sugars, vanilla and salt until smooth..
3. Beat in the eggs one at a time..
4. Whisk together the flour blend, rice flour, oat bran, baking powder, and baking soda..
5. Add dry ingredients into the butter mixture. Combine on low speed. Scrape sides of bowl as needed..
6. Add chocolate chips, mix on low speed for 30 seconds. Remove bowl from mixer, use spatula to mix further if necessary..
7. Cover the bowl and refrigerate for 1 hour..
8. Using a small ice cream scoop, place dough onto the parchment lined baking sheets, six to a sheet. Bake one sheet at a time..
9. Bake the cookies for 10 minutes, rotating halfway through. Cool on rack for 15 minutes..

Featured in: Chocolate Chip Cookies For Everyone. Make sure to give them room to spread out! Keep an eye on it towards the end—you want to pull them out when they are starting to turn golden brown. These gluten-free chocolate chip cookies were my home run this week! In my book a gluten-free recipe is only a success if it tastes just like the glutenous version.